Comments on: How to Make Ermine Frosting (Flour Buttercream)

By: Olivia

Olivia — Tue, 05 Aug 2025 16:40:34 +0000

In reply to Lonetta Daugherty. Hi Lonetta! Yes, I mention this in the recipe. It must be at room temperature or it won't combine properly.

By: Lonetta Daugherty

Lonetta Daugherty — Sat, 02 Aug 2025 14:57:21 +0000

Mine was wet and grainy. I put the “pudding “ mixture in the refrigerator overnight and then added it to my butter. Could this be my problem and the “pudding” mixture needed to be room temperature?

By: Olivia

Olivia — Thu, 10 Jul 2025 21:40:53 +0000

In reply to Cakeaholic. Thanks Cakeaholic! So glad you like it :)

By: Cakeaholic

Cakeaholic — Wed, 09 Jul 2025 07:13:29 +0000

Amazing recipe for ermine frosting and I have tried several! I actually reduced the sugar by about 1/3 cup and it was delicious. I also added 1/4 cup of ground raspberry powder and it was DIVINE. It was pipe-able and able to hold big fat swirls. I know some recipes say you can add fresh fruit, but I can tell you from bitter experience that the extra liquid just causes the frosting to fall apart – so always use dried powder if you want to add flavor.

By: Olivia

Olivia — Mon, 09 Jun 2025 17:21:13 +0000

In reply to Gale. Hi Gale! So interesting that yours was stiff as I usually find it to be on the softer side. I think the freeze dried berries soaked up some of the moisture which led to that.

By: Olivia

Olivia — Mon, 09 Jun 2025 17:19:00 +0000

In reply to Ashley G. Thank you so much, Ashley! I'm so happy this has become a regular recipe for you :)

By: Gale

Gale — Sat, 07 Jun 2025 10:25:15 +0000

The simplicity of this recipe is excellent compared to the one I’ve used for decades. I’ve made it twice now no problems except both times it was so stiff I couldn’t get it to release from the piping tip. But both times I used ground freeze dried berries for flavoring and wonder if that could’ve had anything to do with it?

By: Ashley G

Ashley G — Fri, 06 Jun 2025 14:53:00 +0000

I used this recipe for my daughter’s birthday cake last year and it was a hit! Lot’s of compliments about how good the icing was and surprised “you MADE this cake?!” comments followed by a couple of private messages later asking what buttercream recipe i used. I’m leaving a review now since I’m back and currently making this again for her 3rd birthday cake. I LOVE that it’s not overly sweet like American buttercream which is way too sweet for me. This will be our go to every year! Thank you!

By: Olivia

Olivia — Tue, 11 Mar 2025 16:47:42 +0000

In reply to Alexus. Hi Alexus! It sounds like something went wrong along the way. Was the pudding cooked until it is thick? Was it fully cooled before you combined it with the butter?

By: Alexus

Alexus — Sat, 08 Mar 2025 05:45:57 +0000

I made this recipe exactly how it says in the steps and it was melting before I could even put icing on my cake. I even tried refrigerating it to help the icing. I had to take my cake apart and put it in the freezer for the icing to work properly. I couldn’t even have cake on my birthday I am highly upset.